20-Minute Baked Roasted Root Vegetables: Irresistibly Tender & Crispy
A simple and delicious dish featuring roasted root vegetables that bring out their natural sweetness and earthy flavors.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 large beet, peeled and chopped
- 1 sweet potato, peeled and chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chopped vegetables with olive oil, salt, pepper, and thyme.
- Spread the vegetables evenly on a baking sheet.
- Roast for 30-35 minutes, stirring halfway, until tender and caramelized.
- Serve warm as a side dish.
Notes
- Use any root vegetables you prefer.
- Adjust seasoning to your taste.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg